Meanwhile, the focaccia is brushed with olive oil and toasted until golden brown. That's it!

Now, Chef Stitt does include his own recipes for both the marinara sauce and focaccia. However, it was one of those nights where I wanted to simplify! I used a good quality store-bought marinara sauce and substituted a fresh baguette for the focaccia.

This turned out marvelously and will definitely be a regular occurence in our household.

Spoon the marinara into a medium gratin dish (approximately 8 inches long) or divide it among four individual gratin dishes or ramekins. Scatter the cheese over the center.

Bake until the sauce is bubbling hot, 8 to 10 minutes.

Meanwhile, cut the focaccia into strips or triangles (large bite-sized pieces) and brush with the olive oil. Arrange on a baking sheet and toast in the oven until golden brown, 5 to 6 minutes.

Sprinkle the sauce with a little cayenne, if desired, and put the gratin dish on a large platter and surround with the focaccia, or put the individual dishes on serving plates and serve the focaccia on the side. Tear the basil leaves over the top. Dig in, or lose out.

Frank Stitt's cooking is one of the things I miss most about Birmingham. I've had this yummy appetizer before- what an ultimate comfort food, three of my favorite things all mixed into one bubbly, crispy treat!